14 February 2011



In our Autumn issue of Beer & Brewer we profiled renown chef Matt Kemp and his establishment Restaurant Balzac. Matt has also teamed up with James Squire to present Beer Degustation dinners pairing specialty recipes with a different James Squire brew. Below are four additional recipes to the Crispy Whitebait with Paprika dish published in the Autumn issue on sale February 16.

Welsh Rarebit

Makes 1 Kg of Mixture

Ingredients
750g                cheddar
100ml              milk
50ml                amber ale
½                      onion – brunoise – pre sautéed
50g                   fresh bread crumbs
25g                   plain flour

(Mix together the following)
1Tblsp            english mustard
2                       whole eggs
2                       yolks
Splash            Worcestershire Sauce

Optional ( Chopped Parsley)

Method
1. Place cheese and milk into a heavy based pan. Place over a low heat and melt together.
2. Mix in onion and breadcrumbs and flour and cook for 1 minute
3. Place into a bowl and cover with cartouche. Allow to cool.
4. Place into a blender and gradually trickle in the egg mixture to form a soft dough.( You can add the parsley here if you wish).
5. Place into a bowl and chill.
6. To use spread onto a crusty piece of sourdough and pop under the grill and cook until golden.


Salad of Spiced Tiger Prawns, Chilli, Peanuts and Lime

Serves 4

Ingredients
20            Tiger prawns
8               limes – juiced
6Tblsp    castor sugar
4               birds eye chilli – sliced
6-8           medium eschallots – sliced
6-8tsp      fish sauce

To Serve
1               medium carrot – peeled, cut into thin strips
2pnts       ripe baby grape tomatoes – cut in ½
100g        snake beans – cut into 5cm length
50g          bean sprouts
1bch        coriander – leaves picked off stem
1bch        thai basil – leaves picked off stem
1bch        vietnamese mint – leaves picked off stemhandful crispy shallotshandful of crushed roast peanuts

Method
1. You need a mortal and pestle. Its worth the investment and will become a life long friend.
2. Add lime and sugar and mix in mortal and pestle.
3. Now add chilli and shallot and smash together.
4. Add fish and taste. This is your base sauce.
5. Now add ½ tomatoes and crush lightly. Remove. Add to large serving/mixing bowl.
6. Add carrots and also crush lightly. Remove and add to bowl.
7. Finally add the beans and also crush lightly.
8. Now all the sauce should be in the bowl with the vegetables.
9. Now add prawns and mix well. Followed by beansprouts, and herbs and rest of tomatoes
10. Mix carefully. But well.
11. Garnish with shallots and peanuts. And some reserved coriander, basil and mint sprigs.

Plating Suggestion
* Simple flat plate or rectangle
*  Knife and fork


Schooner of Prawns with Tangy Mayonnaise

Serves 4

Ingredients
1.2 – 1.6kg           Cooked Prawns – shell on

Mayonnaise
2                          large egg yolks
1tsp                    white wine vinegar
1tsp                    dijon mustard
300ml                 olive oil (light)
1                          lime
1                          lemon
1tblsp                 warm water            
                            sea salt                             
                            freshly ground black pepper

Method
1. Using a food processor, place yolks, vinegar and mustard into a bowl, turn on and blend until pale.
2. With motor running slowly drizzle in ½ oil then add the tblsp of warm water to stabilise it followed by the rest of the oil.
3. Followed by the juices and a pinch of salt and grind of pepper.
4. Now check your seasoning. If your mayonnaise is to thick add a little more water to soften.
5. To finish off, pile the prawns into schooners, serve mayonnaise in suitable dishes and wedges of lemon to finish.


Bitter Chocolate and Roasted Macadamia Brownie

Serves 8 / Makes 50 bite size pieces

Ingredients
200g        unsalted butter – melted
450g        castor sugar
4               medium eggs
160g        cocoa powder – sifted
170g        plain flour - sifted½ tsp   salt
400g        dark chocolate – 60% to 70% - chopped
1tsp          vanilla essence
200g        roasted macadamia – chopped

Method
1. Pre heat oven to 165 degrees celcius
2. Place eggs and sugar in a bowl. Whisk until pale and thick.
3. Mix butter, vanilla and salt into eggs.
4. Fold in flour and cocoa until well incorporated
5. Fold in chocolate and macadamias
6. Line a rectangle baking dish (20cm x 30cm) with greaseproof paper and pour in mix.
7. Smooth out and bake for 20 –30 minutes, until set around edges. Allow to cool before cutting.

Plating Suggestion
* Small silver rectangle tray would be a nice finish